Why Rye? This assertively flavorful grain is more often associated with whiskey than with ales. Even in that arena, it has largely been eclipsed by corn and barley, the sources of bourbon and scotch. But when we procured some seasoned barrels from our friends at Templeton Rye, we asked ourselves, “Why not?” Why not brew a rich, tawny rye ale, then mellow it in the warmth of charred oak rye whiskey casks? Two kinds of malted rye provide spicy sweetness, giving way to notes of caramelized wood and the citrusy tang of Perle, Magnum, and Saphir hops before easing into a dry, lingering finish.

More User Reviews:

Poured a hazed amber/burnt orange mix with a large blooming off white head.The charred oak really shows thru in the nose along with caramel,and slight green apple.Full on lush feel in the mouth,borderline chewey.Flavords are big in vanilla tinged oak with a touch of char,the rye impart a peppery-like spiciness and green apple-like tartness in the finish.A bigtime complex brew here,big in the oak and rye tartness,very nice.

Thanks to Mike for this one! Truly a most generous BA. Rye-on-rye is a bloody copper color with a fifty-fifty division of cloudiness and clarity. Kind of surprised to see barely any head form, even with a pretty aggressive, nearly straight-down pour. A thin, thin beige collar slowly assembles itself and disperses to the outer edges of the beer, where it meets the glass.

The aroma is plumped up with a good amount of dry rye and a touch of wet oak; even lighter inclusions of whiskey lie somewhere in the background. There's a river of malty, caramel sweetness flowing through that is kept tame by the spicy rye notes. I'm picking up some dense, almost tart apple skin and plum skin notes. Nice, overall, but there's just a touch of cardboard-y oxidation that seems like has taken place.

There's a lot more of that dry and spicy rye with the first sip than the first sniff, with a big whiskey and grain flavor up front. Smooth caramel and toffee malts with a little bit of sticky sweetness - as I mentioned before, the spicy and dry balances the sticky and sweet. A touch of plum shows up again, sans the apples (which is probably a good thing), to add just a slight twinge of borderline tart fruitiness.

The aftertaste is highly reminiscent of rye (or possibly pumpernickel in a lesser sense) bread. The malts tame themselves and the sweetness is alleviated by this time, and you're left with a bready, dry, and rye-filled flavor that coats your palate. Just a slight touch of oxidation has been confirmed with a bit of wet cardboard, giving the beer a slightly "old" flavor. Unfortunate, since the beer is only about a year old. Medium mouth feel; slick, dry, and heavy with low carbonation.

Despite the premature oxidation that has taken place, the beer was still pretty nice and quite drinkable for what it was. I'd really like to have another go at it, with a fresh bottle, as I'm sure it stands the chance to be even better. I'm not the biggest fan of rye beers, but this one was executed nicely, especially if you're a fan of whiskey and dryness. (2,059 characters)

Big aromas of toasty oak, whiskey, naturally accompanied by alcohol, sweet vanilla, and brown sugar. Clean, but lacks some of the complexity that could really take it to the next level for me. I'm thinking age could definately help this out.

Some rich toffee sweetness on the front of the tongue, lively carbonation leads to a distinct whiskey taste, ending with a spicy burn that reminds you this is a sipper. The warm whiskey fade goes on and on, in a good way, it just limits quantity. I wouldn't open one of these by myself, whew! (599 characters)

EPIC! I never rate beers because I feel they are a personal choice. This one was on another level! Seriously I've had all of the top 5 or more and this one is the best! Thanks Boulevard for doing such a good job with this beer and please, PLEASE, make more for me to imbibe. (274 characters)

750ml brown magnum, batch # and best by date on the label. #10671 out of 12148.

Expressive head but not a foamer, three fingers high from a firm pour. Good dense and rocky formation that plateaus in the middle. Ruddy brown color, good clarity. First sniff is a clean waft of leftover barrel juice from the rye whiskey barrels and the spiciness from the rye seems to come from all directions. Smooth and creamy with a semi-thick body. Rye malt flavor has a firm grasp on the palate, from sweetness to spice to a toasted character. Heavy fume of barrel juice is quelled by the size of the malt character, lightly fusel within. The wood is there but does not pull to hard. Some barrel char and fruitiness add some depth and complexity. Finish is fun but chaotic with all flavors peaking, booze, wood, spicy malt, fruit, etc.

Wow, pretty epic ... an amazing twist on the barrel aged beer movement which is nearly commonplace in the craft beer world. Very happy to run into this bottle. (983 characters)

Overall: Amazing. Maybe the best from Boulevard that I have had and certainly one to revisit. I love the oaking in here especially the way it combines with the caramel malt. My only complaint is I wish the rye was more pronounced. That said, as long as I do not expect to get a rye bomb, this is phenomenal. (718 characters)

Thanks to my brother for splitting this bottle with me. Bottle No. 7,873 of 12,148. The beer pours a murky brown color with a tan head. The aroma is strong rye with some oaked notes and dark fruit. The flavor is very nice with rye, cherries, vanilla, oak and a strong, spicy hops and rye finish. The alcohol is fairly noticeable. Medium mouthfeel and medium carbonation. (370 characters)